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Mini Vanilla Bean Almond Flour Scones with Vanilla Glaze Recipe

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4.3 from 8 reviews

These Mini Vanilla Bean Scones are a delightful low-carb treat made with almond flour and sweetened with Swerve, featuring a rich vanilla flavor and a smooth vanilla glaze. Perfect for breakfast or a snack, these scones are tender, slightly crumbly, and finished with a sweet, glossy topping.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 12 mini scones
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb

Ingredients

Scones

  • 3 cups almond flour
  • 1/3 cup Swerve Sweetener
  • 1 tbsp baking powder
  • 1 tsp vanilla powder (ground vanilla beans OR seeds scraped out of 1 vanilla bean OR 1 tsp vanilla extract)
  • 1/4 tsp salt
  • 2 large eggs
  • 1/4 cup melted butter
  • 2 tbsp heavy cream
  • 1/2 tsp vanilla extract

Glaze

  • 1/2 cup powdered Swerve Sweetener
  • 1/2 tsp vanilla powder OR seeds of 1/2 a vanilla bean OR 1/2 tsp vanilla extract
  • 1/4 cup heavy cream
  • Water (if glaze is too thick)

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) and prepare a large baking sheet by lining it with parchment paper or a silicone baking mat.
  2. Mix Dry Ingredients: In a large bowl, combine almond flour, Swerve sweetener, baking powder, vanilla powder, and salt. Whisk well to ensure the ingredients are evenly distributed.
  3. Add Wet Ingredients: Stir in the eggs, melted butter, heavy cream, and vanilla extract into the dry ingredients. Mix gently until a dough forms and comes together without being too sticky or crumbly.
  4. Shape Dough: Divide the dough into three equal portions. Form each portion into a disk about 1 inch thick and 5 to 6 inches in diameter. Using a knife or bench scraper, cut each disk into 8 equal triangular pieces to form the scones.
  5. Arrange and Bake: Separate the scone wedges and place them spaced apart on the prepared baking sheet. Bake in the preheated oven for 15 to 18 minutes, or until the scones are just golden on the edges and firm to the touch.
  6. Cool Scones: Remove the baking sheet from the oven and allow the scones to cool completely on a wire rack to set their structure before glazing.
  7. Prepare Glaze: In a medium bowl, whisk together the powdered Swerve sweetener, vanilla powder or seeds, and heavy cream until smooth and well combined. If the glaze is too thick to dip, add water one teaspoon at a time until it reaches a dippable consistency.
  8. Glaze Scones: Dip the top of each cooled scone into the prepared vanilla glaze, letting any excess drip off. Place the glazed scones on a baking rack to allow the glaze to set and harden slightly before serving.

Notes

  • Ensure almond flour is finely ground for a smoother dough texture.
  • If you don’t have vanilla powder, use pure vanilla extract, but reduce the quantity slightly due to liquid content.
  • The glaze consistency is important; add water slowly to avoid making it too runny.
  • Scones are best served fresh but can be stored in an airtight container for 2-3 days.
  • You can warm scones gently before serving if preferred.

Find it online: https://cheftinaskitchen.com/mini-vanilla-bean-almond-flour-scones-with-vanilla-glaze-recipe/